Pantry Shelf Ham And Vegetable Casserole
|Canned condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Canned chicken||5 Ounce, chopped (1 Can)|
|Diced cooked ham||1⁄2 Cup (8 tbs)|
|Canned pearl onion||8 1⁄4 Ounce (1 Can)|
|Canned baby carrots||7 1⁄2 Ounce (1 Can)|
|Canned cut green asparagus||8 1⁄4 Ounce (1 Can)|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
Put enough soup in small greased casserole to cover bottom.
Add layers of chicken, ham, onions, carrots, and asparagus (use half of each).
Repeat, using remaining half of meat and vegetables.
Pour remaining soup over mixture.
Mix crumbs with butter; sprinkle over top of mixture.
Bake at 400 °F until mixture bubbles and crumbs are brown, about 45 minutes.